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TACCP, VACCP, and HACCP are three important methodologies involved in the safety of food production systems. While each have their own specific function, they also share similar qualities, including:

- Team Assembly;

- Threat Assessment;

- Monitoring; and

- Auditing.

Team Assembly

All three methods require teams and all teams require a variety of members coming from possibly all major parts of the food supply chain. The only difference is that VACCP and TACCP may require the assistance of additional human resources particularly when developing solutions to attacks initiated by personnel.

Threat Assessment

HACCP deals with the possible physical, microbiological, and chemical contamination that could occur during the food supply process. Both TACCP and VACCP watch out for the same types of attacks with a special focus on human intervention.

Monitoring

Once the plans are set, it is the duty of the teams involved in all three plans to disseminate information and delegate official monitors in making sure all standards set are met and those that don’t are remedied immediately.

Auditing

All three plans require some form of auditing activity to assess whether the barriers set in place are effective or if the company meets the standards required by the HACCP, VACCP or TACCP teams.

About TACCP

The Threat Assessment Critical Control Point or TACCP methodology should be used by food businesses as part of their general risk management processes. TACCP can also be used as a way of assessing risks systemically.

TACCP aims to:

- Decrease the odds of a deliberate attack;

- Decrease the impact of an attack;

- Protect the company’s reputation;

- Reassure the public, the media and especially customers that necessary steps have been taken to guarantee food protection;

- Surpass international expectations and provide support towards trading partners; and

- Show reasonable precautions are set in place in protecting food.

TACCP will accomplish this by:

- Identifying possible threats to the organization’s business;

- Studying the chances of an attack happening by considering the motives of the potential attacker, the vulnerabilities in a specific process, their capability as well as the numerous opportunities they have of carrying out the attack;

- Measuring the potential impact by considering a “what if they were successful?” scenario;

- Scoring the priority to be given to different threats based on impact and likelihood;

- Planning on setting the right type of barriers to hinder the attacker and provide early notification of an actual attack; and

- Ensuring information and intelligence systems are ready for possible revisions of priorities.

Though it is based on a structured and considered methodology, TACCP is not capable of stopping individuals or organizations who claimed to have adulterated the food. It is intended to be used as a Risk Assessment and Control Methodology.

TACCP Methodology and Steps

The following steps are integral elements of the TACCP Process:

1. Form the TACCP Team

2. Assess New Information

3. Identify and Assess Threats to your Organization

4. Identify and Assess threats to your Operation

5. Select Product

6. Identify and Assess Threats to your Product

7. Format a Flow Chart of Product Supply Chain

8. Identify Key Staff and Vulnerable Points

9. Consider the Impact of Threats Identified

10. Identify Critical Supply Points

11. Determine if Control Procedures Will Detect the Threat

12. Likelihood with Regards to Impact should be Prioritized

13. Identify Potential People Who Could Carry It Out

14. Decide and Implement Necessary Controls

15. Review and Revise

16. Monitor Horizon Scans and Emerging Risks

17. Repeat the Process.

About VACCP

The Vulnerability Assessment Critical Control Point or VACCP is the systemic management of risk through evaluation of different kinds of vulnerabilities in the food supply chain. A vulnerability is defined as a state of being that can lead into an incident, an exposure to risk. It’s like leaving a window open. An open window makes your house more vulnerable to a break in than if you close your window. The act of you closing the window is VACCP and the possibility of an attacker breaking your window to get inside is what TACCP covers.

The key difference is the likelihood to contaminate or adulterate food. TACCP protects food from attackers who would contaminate the food regardless of any deterrent while VACCP concerns itself from the individual’s inexperience with handling a specific food product such as accidental spoilage, or product spills which could contaminate other food products.

VACCP Methodology and Steps

The following steps are integral elements of the VACCP Process:

1. Form The VACCP Team

2. Pre-Screening

3. Product Flow

4. Vulnerability Assessment

5. Audit Strategy

6. Supplier Relationship

7. Potential Impacts Assessment

8. Overall Vulnerability Characterisation

9. Food Fraud Reduction

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